Marcus Wareing's Luxury Panettone Bread and Butter Pudding
Treat your guests to this exquisite dessert of Panettone Bread and Butter Pudding drizzled in a heavenly marmalade custard, taken from the show Marcus Wareing at Christmas.
Ingredients
Method
Step 1
1. Preheat the oven to 160°C/140°C fan/gas 3. Grease a medium casserole dish with butter. Arrange half of the panettone in a single layer, adding a thin layer of melted butter as you go. Sprinkle over the dark chocolate and sultanas. Arrange the second half of the sliced panettone in a crisscross pattern as the final layer.
Step 2
Pour the double cream into a small saucepan and slowly bring to the boil over medium heat, removing it before it reaches boiling point. Whisk the eggs and sugar together in a heatproof bowl until smooth, then pour in a third of the hot cream, whisking continuously and slowing down or stopping adding the cream for a moment if required, as you do not want to cook the eggs. Continue until all the cream is incorporated into the egg mixture.
Step 3
Pour the cream mixture evenly over the layered panettone and allow the liquid to soak into the bread for 30 minutes. Sprinkle over the demerara sugar and grated nutmeg.
Step 4
Place the casserole dish in a larger roasting tray and fill three quarters of the way with boiling water. Cooking the pudding in a water bath (bain marie) like this helps it to cook through as the top browns.
Step 5
Place the tray containing the casserole dish in the oven and bake for 30-35 minutes until the top of the pudding is golden brown and the centre has set firm. To serve, divide the bread and butter pudding among serving bowls, and ladle over hot custard.
